Controlled protein denaturation for the engineering design of aerated food products with enhanced textural and nutritional properties.

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Detalles Bibliográficos
Autor: Zuñiga-Pardo, Rommy
Tipo de recurso: informe técnico
Estado:Versión publicada
Fecha de publicación:2017
País:Chile
OAI Identifier:oai:repositorio.anid.cl:10533/236755
Acceso en línea:https://hdl.handle.net/10533/236755
Access Level:acceso abierto
Palabra clave:Tecnología Industrial y Productividad
Tecnologia Industrial y Productividad
Ingeniería 3
Procesamiento y Tecnología de Alimentos
Tecnologia y Ciencias de la Ingenieria
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spelling Zuñiga-Pardo, Rommy2017https://hdl.handle.net/10533/236755http://purl.org/coar/access_right/c_abf2Controlled protein denaturation for the engineering design of aerated food products with enhanced textural and nutritional properties.Universidad Tecnológica MetropolitanaZuñiga-Pardo, Rommy2019-11-27T19:14:34Z2022-08-23T23:50:40Z2019-11-27T19:14:34Z2022-08-23T23:50:40Z2017REGULARFONDECYT-REGULARFONDECYTFONDECYTFinalizado1140031https://hdl.handle.net/10533/236755instname: Conicytreponame: Repositorio Digital RI2.0handle/10533/111556handle/10533/111541handle/10533/108045info:eu-repo/grantAgreement/Fondecyt/1140031Atribución-NoComercial-SinDerivadas 3.0 Chilehttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/info:eu-repo/semantics/openAccessTecnología Industrial y ProductividadTecnologia Industrial y ProductividadIngeniería 3Procesamiento y Tecnología de AlimentosTecnologia y Ciencias de la IngenieriaIngeniería 3Procesamiento y Tecnología de AlimentosControlled protein denaturation for the engineering design of aerated food products with enhanced textural and nutritional properties.Informe Finalinfo:eu-repo/semantics/reportinfo:eu-repo/semantics/publishedVersionInformeFinalhttps://hdl.handle.net/10533/236755FONDECYThttp://purl.org/coar/resource_type/c_93fc22716ffd-f889-40a5-a3f0-383577307135virtual::69393-122716ffd-f889-40a5-a3f0-383577307135virtual::69393-1ORIGINAL1140031.pdfapplication/pdf819105https://repositorio.anid.cl/bitstreams/a6fc50fa-4a45-4734-96f8-34b5803c4b2b/download98edce70c92b0ad17a643a042eb54050MD51TEXT1140031.pdf.txtExtracted texttext/plain27334https://repositorio.anid.cl/bitstreams/2e9ed2fb-2ef3-4d7a-8850-8673f3584fc2/downloadd2420af6caa0db770740e10661e98dfbMD52THUMBNAIL1140031.pdf.jpgIM Thumbnailimage/jpeg4719https://repositorio.anid.cl/bitstreams/d02a7285-070c-4e5c-9fec-a01f099580c0/download4d45e9ade2ab4d9c4b6518df50cd32f0MD5310533/236755oai:repositorio.anid.cl:10533/2367552023-07-11 02:23:01.087https://repositorio.anid.clRepositorio ANIDaletelier@anid.cl
dc.title.none.fl_str_mv Controlled protein denaturation for the engineering design of aerated food products with enhanced textural and nutritional properties.
title Controlled protein denaturation for the engineering design of aerated food products with enhanced textural and nutritional properties.
spellingShingle Controlled protein denaturation for the engineering design of aerated food products with enhanced textural and nutritional properties.
Zuñiga-Pardo, Rommy
Tecnología Industrial y Productividad
Tecnologia Industrial y Productividad
Ingeniería 3
Procesamiento y Tecnología de Alimentos
Tecnologia y Ciencias de la Ingenieria
Ingeniería 3
Procesamiento y Tecnología de Alimentos
title_short Controlled protein denaturation for the engineering design of aerated food products with enhanced textural and nutritional properties.
title_full Controlled protein denaturation for the engineering design of aerated food products with enhanced textural and nutritional properties.
title_fullStr Controlled protein denaturation for the engineering design of aerated food products with enhanced textural and nutritional properties.
title_full_unstemmed Controlled protein denaturation for the engineering design of aerated food products with enhanced textural and nutritional properties.
title_sort Controlled protein denaturation for the engineering design of aerated food products with enhanced textural and nutritional properties.
dc.creator.none.fl_str_mv Zuñiga-Pardo, Rommy
author Zuñiga-Pardo, Rommy
author_facet Zuñiga-Pardo, Rommy
author_role author
dc.contributor.corporatename.none.fl_str_mv Universidad Tecnológica Metropolitana
dc.subject.appliedsector.none.fl_str_mv Tecnología Industrial y Productividad
topic Tecnología Industrial y Productividad
Tecnologia Industrial y Productividad
Ingeniería 3
Procesamiento y Tecnología de Alimentos
Tecnologia y Ciencias de la Ingenieria
Ingeniería 3
Procesamiento y Tecnología de Alimentos
dc.subject.appliedsector1n.none.fl_str_mv Tecnologia Industrial y Productividad
dc.subject.fondecyt.none.fl_str_mv Ingeniería 3
Procesamiento y Tecnología de Alimentos
dc.subject.fondecyt1n.none.fl_str_mv Tecnologia y Ciencias de la Ingenieria
dc.subject.fondecyt2n.none.fl_str_mv Ingeniería 3
dc.subject.fondecyt3n.none.fl_str_mv Procesamiento y Tecnología de Alimentos
description REGULAR
publishDate 2017
dc.date.issued.none.fl_str_mv 2017
dc.date.accessioned.none.fl_str_mv 2019-11-27T19:14:34Z
2022-08-23T23:50:40Z
dc.date.available.none.fl_str_mv 2019-11-27T19:14:34Z
2022-08-23T23:50:40Z
dc.type.none.fl_str_mv Informe Final
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